Hot Cajun Chicken Wings - Game Day Recipes - LGCM

Ingredients

• 2 tsp Sweet Paprika
• 1/2 tsp Red Pepper Flakes (or to taste)
• 1 tsp Cayenne Pepper (or to taste)
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1/2 tsp Ground Cumin
• 1 tsp Salt
• 2 lb(s) Chicken Wings (tips cut off and discarded)
• 1 Tbsp Baking Powder (optional)
• 2 Tbsp Olive Oil (makes the wings crispier)
• 3 Tbsp Butter
• 1/4 cup Hot Sauce
• 2 Lime (Louisiana-style preferred)
• 2 tsp Worcestershire Sauce (1 juiced)
• Adobo Seasoning (1 for zest and extra wedges to serve.)
• 2/3 cup Buttermilk
• 1/3 cup Sour Cream
• 1 Shallot
• 1/2 tsp Cajun Seasoning
• Adobo Seasoning (finely chopped)
• Pat the chicken wings with paper towels and place in a zipper plastic bag. Add the baking powder, if using, and 2 to 3 tablespoons of the Cajun mix; toss until the wings are coated.
• Line a baking sheet with silicone mat or aluminum foil and place a wire rack on top. Preheat the oven to 350F
• Whisk all dipping sauce ingredients, taste and adjust the seasoning to your liking and refrigerate until needed.
• Melt the butter and whisk in the hot sauce, lime juice and Worcestershire sauce; drizzle over the wings and toss until evenly coated.
• Arrange on a platter and serve immediately with the dipping sauce and lime wedges.